Breakfast quesadillas recipe

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

A quick breakfast for all ages

We all need to eat breakfast but not all of us have the time. These quesadillas are healthy, filling and a great option for meals on the go. The flavor combinations are endless so have fun creating your personal favorite.

I don't know about you but in our house the mornings are pretty hectic. No they are hectic! I think it's very important to eat breakfast even though it's darn near impossible at times. Breakfast quesadillas are great since they can be eaten immediately or packaged up and taken on the go.

Directions:

In a bowl, combine the eggs and, using a whisk, beat the eggs until they are well mixed.

Spray the pan with nonstick cooking spray so it is evenly coated.

Add the egg mixture and the veggie sausage crumbles and, using a heat-safe spatula, push the eggs from one side of the pan to the other until they are cooked completely, about two minutes or so and set aside.

Divide egg and veggie sausage mixture between four tortillas, layering the eggs on top, then adding several slices of avocado. Sprinkle with salt and pepper and top each quesadilla with one of the remaining tortillas. (There should be four quesadillas total.)

In a large skillet, melt one tablespoon of the butter over medium heat. Add two of the quesadillas at a time to the pan, cooking until golden brown (about three to four minutes per side), then flip and cook on the other side.

Repeat with remaining tablespoon of butter and remaining two quesadillas. Cut cooked quesadillas into six wedges and serve with salsa for dipping (if desired) or wrap in foil for a meal on the go.

Veggie-lover breakfast quesadillas recipe

Serves 4

Ingredients:

8 egg whites or 4 whole eggs

2 cups fresh organic baby spinach

1/2 cup mushrooms, sliced

1/2 cup red bell peppers, diced

1/4 cup red onions, diced

Salt and pepper (optional)

Directions:

In a bowl combine the eggs and, using a whisk, beat the eggs until they are well mixed.

Spray the pan with nonstick cooking spray so it is evenly coated.

Add the egg mixture and, using a heat-safe spatula, push the eggs from one side of the pan to the other until they are cooked completely, about two minutes or so and set aside.

In the same pan, spray a generous amount of the cooking spray over the pan's cooking surface. Add in the mushrooms, peppers and onions and cook for three to four minutes.

Just before removing the veggies from the pan, add the baby spinach. Cook one or two additional minutes or until all of the spinach has wilted. Set the cooked veggies to the side.

Divide egg and veggie mixture between four tortillas, layering the eggs on top, then adding some of the sauteed veggies.

Top each quesadilla with one of the remaining tortillas. (There should be four quesadillas total.)

In a large skillet, melt one tablespoon of the butter over medium heat. Add two of the quesadillas at a time to the pan, cooking until golden brown (about three to four minutes per side), then flip and cook on the other side.

Repeat with remaining tablespoon of butter and two remaining quesadillas.

Bacon, egg and cheese breakfast quesadillas recipe

Serves 4

Ingredients:

8 egg whites or 4 whole eggs

1/4 cup shredded mozzarella

1/4 cup shredded pepper jack cheese

1/4 cup shredded cheddar cheese

8 slices precooked bacon (2 slices per quesadilla)

Directions:

In a bowl combine the eggs and, using a whisk, beat the eggs until they are well mixed.

Spray the pan with nonstick cooking spray so it is evenly coated.

Add the egg mixture and, using a heat-safe spatula, push the eggs from one side of the pan to the other until they are cooked completely, about two minutes or so and remove the pan from the heat.

Divide the eggs between four tortillas, then add each of the three cheeses on top of the eggs and finally add two slices of bacon to each quesadilla.

Top each quesadilla with one of the remaining tortillas. (There should be four quesadillas total.)

In a large skillet, melt one tablespoon of the butter over medium heat. Add two of the quesadillas at a time to the pan, cooking until golden brown (about three to four minutes per side), then flip and cook on the other side.

Repeat with remaining tablespoon of butter and two remaining quesadillas.